Greek-style Oven Baked Beef
Ingredients
- 800 gBeef chuck (cut into large cubes)
- 2 pcYellow onion (sliced)
- 3 pcGarlic (minced)
- 200 mlRed wine
- 4 pcRound tomato (crushed)
- 4 tbspExtra virgin olive oil
- 1 pcCinnamon stick
- 2 pcBay leaf
- 300 gDried pasta (orzo style)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 300 gKritharaki pasta (Orzo)
- 150 gFeta cheese (crumbled)
Method
Tender beef chunks that fall apart with a fork, coated in a short, glossy brown sauce. The aroma of reduced wine, cinnamon, and bay leaves fills the kitchen.
- 1
In a pot with olive oil, sear the beef cubes over high heat until a nice brown crust forms on all sides. Remove and set aside.
- 2
Lower the heat, add the sliced onions and crushed garlic. Sauté without browning to pick up the meat juices.
- 3
Deglaze with red wine, scraping the bottom of the pot. Add the chopped tomatoes, cinnamon, bay leaf, and return the meat. Add a little water halfway up.
- 4
Cover and bake at 160°C. Cook until the meat is tender. Halfway through cooking, add the kritharaki pasta directly into the juice so they absorb the flavors. Before serving, sprinkle with crumbled feta to add salt and acidity.
Frequently asked questions
How do you get this dish right?
- Don't rush the meat browning: that's where the flavor is built.
- If the liquid reduces too quickly, add a bit of hot water so the pasta doesn't stick.
How long does this dish keep?
Keeps for 3 days in the fridge. The pasta will continue to absorb the sauce, so add a splash of water before gently reheating.
